Lemon Blackberry Pound Cake

Yum, yum my tummy! And I’d call it half pound cake, for again, I only use half the butter and sugar.

Ingredients

1/2 cup butter, melted

1/2 cup sugar

4 large eggs

Finely grated zest and juice of 1 lemon

3 cups wheat flour

2 tsp. baking powder

1 cup milk

2 cup fresh or frozen (don’t thaw them) blackberries, raspberries or blueberries

Directions

Preheat the oven to 350°F.

In a large bowl, stir together all the dry ingredients nicely and then add in other ingredients one each time, continue stirring until all blend well. Gently fold in the blackberries.

Pour the batter into a Pyrex Rectangular 15 x 10 bakeware. Bake for 30-40 minutes, until golden and springy to the touch. Cool in the pan on a wire rack.

Note that you also can add a little more blackberries on the top of the batter, for this makes the cake look nicer.